I would probably bring two kegs, or perhaps four if I can strap them together and call them a 'single bag.'. I'm working on a recipe using malt grown in the fields near me, hops grown in the chateau next door and wild yeast collected in october. Then aged on French oak.

For those of you who flew with your kegs, did you have to vent them all the way first? Would they keep a seal with no CO2 pressure?

We plan on flying in seating class "A," which is discounted first class (1300 per person as opposed to 980 per person for the super cheap seats, which seems like a deal to me) so I would hope that as a first class passenger I'd get a little leeway in what I bring onboard. But I dunno.

Phil, i don't know of anyone who flew with their kegs, but a few clubs shipped them. I think you might be better off flying to Ron's in January and brewing with him, and then serving it in Philly.

Hey Phil, our club is planning on pouring at club night. We could easily accommodate a couple of your kegs if you want to piggyback on. Let me know. You could be the Paris division of the Northern Illinois Homebrewers Collective.

Hey Phil, our club is planning on pouring at club night. We could easily accommodate a couple of your kegs if you want to piggyback on. Let me know. You could be the Paris division of the Northern Illinois Homebrewers Collective.

Hey I'm not against that! I sent an email out to my fellow Paris Homebrewers' Club members. It may be easier for us to just load up a few Jeroboams each. I will PM Ron.